20-minute Coconut Curry Corn Soup
Make this bright, creamy, low-fat and quick soup anytime you need something warm, filling, and satisfying!
Ingredients
- 1 medium onion diced (1 cup)
- 2-3 cloves garlic
- 1 tbsp olive or avocado oil
- 2 cups fresh or frozen corn
- 2 tsp yellow curry powder
- 1 pinch of cayenne pepper
- 1/2 tsp sea salt
- 4 cups vegetable broth
- 2 cups cannellini or fava beans
- 1 cup full-fat coconut milk
- 1/2 cup fresh cilantro or parsley
- 1/2 lime juiced
Instructions
- Sauté onion and garlic in a large pot with the vegetable oil until it becomes translucent.
- Add the corn (fresh or frozen), curry and cayenne powder, salt, and pepper, and stir over medium heat for 3-5 minutes.
- Stir in the vegetable broth, beans, and coconut milk and cook for 10 minutes
- Pour into a blender, keeping a cup aside. Add the lime juice and blend until smooth.
- Serve into a bowl adding some kernels from the saved cup if you like some chunks!
- Sprinkle some chopped cilantro or parsley.
Notes
Top the soup with some homemade croutons or serve with flatbread, beer bread. and serve with a salad.
Nutrition
Serving: 4gCalories: 125kcalCarbohydrates: 5gProtein: 1gFat: 12gSaturated Fat: 11gSodium: 1238mgPotassium: 131mgFiber: 1gSugar: 2gVitamin A: 511IUVitamin C: 1mgCalcium: 13mgIron: 2mg
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